Tart Gaspacho with Herb Parmesan Salad

Usually I shoot my videos alone at home with a small tripod, I shuffle around my kitchen, trying to have it remain stable among pots and pans, a heated stove and my forever clumsy hands. I then proceed to edit everything on a whim, put in some good songs and then upload the file as quickly as I can (if you live in the Philippines, you will understand how difficult this is because of our terribly backwards internet speeds). I do all of this because I want to be different from other food bloggers and more than just having a visual aspect (photos), I want people to understand the simple interaction with food (videos). To say that I am somewhat strict, when it comes to my work, is an understatement, which is why I get sad when my videos can’t be at the quality I want them to be, because I don’t have the proper equipment and audio-visual training.

A couple of weeks ago, a young group of professional videographers proposed that we collaborate on some videos; I was so happy because not only would this amp up the quality of the end product all of you get to see, but also that I would get to work with like-minded individuals, which always helps in exploring new creative formats. Their company is called Seabiscuit Films and if you have any projects that need a video/filming element to it, they are the people to call; they can be reached at work@seabiscuitfilms.com and www.facebook.com/seabiscuitfilms

We worked on 9 different videos, so I thought this would be the perfect time to start uploading them on a Youtube page since it is a little more accessible than vimeo (even though the quality on vimeo is better, which is why my vids will still be there) and that I will probably (hopefully with your help) reach a bigger audience on Youtube.

So the first video is a Gaspacho with an awesome song by Filipino artist Modulogeek.

This year there has been lots of chatter about raw cooking and the benefits that can be reaped from it. Though I am not 100% convinced by the raw, vegan, hippie movement, there are some certain dishes that I like. Not because they are vegan, raw or vegetarian, but because I just happen to like vegetables a lot, yes I am one of the weird ones.

Blend all the chopped and cleaned vegetables together. Once soup like add the bread, the vinegar and slowly trickle in the olive oil while blending. Salt and pepper to taste.
For the toppings, leave the parsley whole, mix with the other ingredients. Place on the soup with a dollop of sour cream and salt. Use optional garnish to make it look more intricate.